Gin Rummy Raisin

[kdavoli.livejournal.com]

I'm thinking of trying to make Gin Rummy Raisin: Gin + Rum + Juniper Berries + Raisins + ice cream ... sound at all tasty? I thought the name was clever, but I don't drink so I don't know how rum and gin would taste together, so this might be a terrible terrible tastefail.

It doesn't appear to be listed on the grand flavors list, but that could still mean that a) there was something similar, it just didn't have this puntastic name, or b) people tried to make it and it was a taste / freezing failure, or c) people never even tried to make it because it isn't expected to be tasty.

Thoughts?

Comments

[sauergeek.livejournal.com]

I don't think I've tried gin and rum together, but I'd be interested to try it.

Having experimented with how much alcohol can reasonably go in ice cream, I've found that I can put 0.6 oz of pure ethanol -- or one 1.5 oz shot of 80 proof spirits -- in before the mix starts to refuse to freeze in my freezer. This is based on a recipe calling for a pint of heavy cream. I've not made the same tests on a light cream ice cream. Sorbets can take more alcohol. I've put as much as 1.6 oz of ethanol (in the form of 4 oz of 80 proof rum) into a dark & stormy sorbet and had it freeze just fine.

To keep the raisins (and probably the juniper berries, but I've not worked with those) from turning into tooth-breaking ice blocks, I'd suggest either chopping them up fine, infusing them in the cream beforehand and then straining them out, or soaking them in the alcohol for a bit beforehand. If you go the soaking route, beware -- the raisins can absorb a lot of alcohol, and if you leave them for a long time, you can end up with extremely boozy raisins.